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Crab And Shrimp Soup

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Ingredients
  Fish stock 1⁄2 Pound
  Shrimp 1 Pound, cooked
  Bay leaves 2
  Garlic 2 Clove (10 gm), crushed
  Water 1 1⁄2 Cup (24 tbs)
  Crabmeat 1 Cup (16 tbs) (Fresh Or Canned)
  Butter 4 Tablespoon
  Chopped celery with leaves 1⁄2 Cup (8 tbs)
  Milk 2 Cup (32 tbs)
  Flour 1 Tablespoon
  Nutmeg 1⁄4 Teaspoon
  Marjoram 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Chili sauce 2 Tablespoon
  Brown sugar 1 Tablespoon
  Cream 1 Cup (16 tbs)
  Egg yolks 2
  Madeira/Sherry 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Put the fish, bay leaves, cloves, salt and pepper in the water and cook slowly for 30 minutes.
Let the fish cool in the broth, strain it and reserve the broth.Peel the shrimp and remove all the bones from the fish and put them through the blender with a little of the stock.Flake the crabmeat and add it to the other fish.Saute the onion and celery in the butter for 3 to 4 minutes, add the milk and simmer for 5 minutes.
Mash through a sieve or blend and mix in the flour, add the other seasonings and combine with the fish and broth.Thin with hot milk if necessary.Just before serving boil up the soup, scald the cream and pour it over the beaten egg yolks and combine the mixture slowly.
Check the seasoning, add the wine and serve.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Seafood

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